Best of 2001: Best Place To Eat Vegan Fish

Julie Teng says she has invented a new way of eating without killing animals, which also gives the eater a longer lease on life. The one-time Taiwanese family physician reckons she can make soy look and taste like just about anything. Her menu bulges with items like "Kung Pao" soy chicken, sweet-and-sour soy pork, vegetable chow mein, beef broccoli, curry-soy chicken, hair-like seaweed with soy pork and potage, Mongolian beef, even Szechwan-style soy fish. Her soy fish look, taste, and have the skin consistency of real fish. "I use the bean curd skin and surround it with seaweed," says Teng. "Then I put the Szechwan sauce with seven spices and all the zucchini, carrots, bamboo, and basil over it. I call this my Food for Life! I want to save the world with my food."